"The perfect savory snack or light meal, I love the combo of silky poi, crunchy cucumber, smokey ahi, sour kimchi, and fragrant green onion. I add hot sauce for a kick and could eat these all day!" - Catarina
Made every Tuesday.
The kalo variety used for the poi this week is Pololū
Our take on the Hawaiian classic of fish and poi. Our in-house, best-selling fresh poi is topped with crisp cucumber, smoke ahi, Big Island Booch kimchi, and a sprinkle of green onion. It's the poifect quick grab-n-go snack
Ingredients: Poi (Taro and Water), Cucumber, Smoke Ahi (Tuna, Soy Sauce(water, soy bean, salt, sodium benzoate preservative) Water, Sugar, Sesame Oil, Garlic, Liquid Smoke(water, natural smoke flavor)), Big Island Booch Kimchi (Green Cabbage, Carrot, Garlic, Ginger, Sweet Onion, Sea Salt, Korean Chili Pepper, Sesame Oil, Cayenne Pepper) Green Onion
Poi is a traditional Polynesian staple made by pounding cooked kalo (taro) with small amounts of water until a pudding consistency is reached. This calorie-dense food can be left at room temperature to achieve a more sour and fermented flavor, reminiscent of Greek yogurt. Refrigerating will stop this process but results in firmer texture.
